Serves 6

This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.

Slash chickens with a sharp knife then place in a large bowl with the garlic, lemon juice, oregano, paprika and sea salt. Rub marinade mixture into chickens then cover with plastic wrap and refrigerate for 1 hour.

To make piri piri sauce, place chillies, garlic and bay leaves in a food processor and blend to a rough paste. Transfer to a frying pan over medium heat with the oil and cook until the garlic softens. Season generously with sea salt, add lemon juice, paprika and Port and cook, stirring, for 5 minutes.
To make tomato salad, mix tomato, onion, cucumber and parsley in a bowl. Add olive oil and lemon juice, season generously with sea salt and freshly ground black pepper and mix to combine.


Preheat barbecue to medium. Grill chicken, skin-side down, for 30-40 minutes, basting regularly with the piri piri sauce, until charred and cooked through. In the last 5 minutes of cooking, add onions. Transfer grilled chickens and onions to a serving platter and serve drizzled with extra piri piri sauce and the tomato salad.